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People who don’t like noisy restaurants aren’t going to like this: It seems some new places are getting even louder. I can think of four restaurants I’ve been to recently that practically give you a headache.

The first is the elegantly casual Ristobar, which I reviewed on Sunday. It’s beautiful, but at times it’s so noisy you can’t hear the waiters reciting the specials.

This weekend I’m reviewing Jackson’s Bar and Oven in Santa Rosa, and it’s even noisier. It doesn’t help that as the night wears on the music gets louder to compete with the diners.

Then there’s the Tipsy Pig. Even at 6 p.m. it makes you feel like you’re in a packed dance club at 1 a.m. on a Saturday night.

The most recent one is Georges, which opened a little more than a month ago in the Financial District. My decibel meter never went below 80 and most times was in the 90s.It makes me want to start giving a double bomb rating.

I’ve discussed the problem many times in my blog. The reasons for the noise are many, but the most prevalent is the style of architecture we like today: large open spaces, often with brick walls and cement floors. The other is expense. It costs thousands of dollars to make a restaurant quieter; when a restaurant goes over budget, sound baffling can be the first thing to go.

A few restaurants are trying to quiet the din. A16 has done work; it’s still loud, but not ear-splitting. And, Redd in Yountville totally transformed the noise level without altering the modern, stylish look of the interior.